Ingredients
1 12 oz. package fully-cooked turkey meatballs
1 cup non-fat (skim) milk
2 Tbsp. unsalted butter
1 large onion, diced
3 Tbsp. dry white wine
1 Tbsp. all-purpose flour
salt and pepper to taste
1/2 cup non-fat sour cream
2 cups shredded Gruyere cheese
8 oz. good-quality shaped pasta, such as Rao’s bow-ties or macaroni
3 egg whites
1/4 tsp. Maldon sea salt
Directions
1. Preheat oven to 400 degrees. Spray a 9 x 13 glass baking dish with nonstick spray. Slice meatballs in half and place, cut side down, evenly in the bottom of the prepared pan. Set aside.
2. Heat milk in a microwave safe dish or cup 1-2 minutes or until it becomes hot, but not boiling. Set aside.
3. Melt butter in a large skillet over medium heat. Add onion and cook 3-5 minutes until softened. Add 2 Tbsp. of the white wine and continue stirring and cooking until onion becomes golden brown. Sprinkle flour over onion mixture and cook, stirring constantly, another 3-4 minutes. Remove pan from heat. Whisk in milk all at once. Return pan to stove and continue cooking another 4-5 minutes until sauce thickens. Season with salt and pepper. Stir in remaining tablespoon of wine. Remove from heat and add the sour cream and 1-3/4 cups of cheese. Set aside.